This is a healthy alternative to fried potatoes and goes well with most any meal. My children also love the oven-roasted potatoes and have no idea that it’s healthy for them!
To make the recipe, you will need:
2 pounds of small red potatoes(tastes better with red potatoes, but I’ve used white potatoes too with good results)
2-3 Tablespoon of vegetable oil or olive oil
1 teaspoon of dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
To make the recipe, you need to peel the potatoes and cut them into wedges or large chunks. Place the peeled potatoes in a 13 inch by 9 inch by 2 inch baking pan.
Drizzle the oil over the potatoes and mix to make sure the oil is on all of the potato wedges.
Sprinkle the potatoes with rosemary, salt, and pepper. If desired, you can use italian seasoning or parsley instead of the rosemary! Stir gently to make sure that all the potatoes are coated by the oil and the spices.
Bake at 450 degrees for 20 to 30 minutes or until the potatoes are brown and tender when you pierce them with a fork. This makes 6 servings, but I would definitely recommend doubling or tripling the recipe, especially if you have a large family or very hungry children!
My children don’t like rosemary very much, so I do use other spices to season the potatoes. I’ve used parsley, garlic powder, and/or italian seasoning with success. If your children like a particular kind of seasoning, I’d enourage you to try that.
When making this dish for a gathering or church supper, I usually leave the red skins on the potatoes simply for decoration. If you decide to do this, be sure to wash the potatoes and the skins thoroughly.